Steamed Hoisin Seitan Buns

Dough

 * ⅓ cup warm water
 * 2¼ tsp (1 pkg) dry active yeast
 * ½ tsp sugar
 * 2½ cups unbleached all purpose flour
 * 2½ cups cake flour
 * 4 tbsp sugar
 * 2 tbsp margarine, melted
 * ½ cup soy milk
 * ¾ cup water
 * 16 squares of parchment paper

Filling

 * 8 oz prepared seitan, any style, drained and coarsely chopped (you may use medium-firm tofu in this recipe instead of seitan)
 * 1 tbsp vegetable oil
 * ½ tsp sesame oil
 * ½ tsp salt
 * ½ tsp sugar
 * 1 tsp soy sauce
 * 1 tbsp hoisin sauce
 * 2 tbsp water
 * 1 tsp tapioca starch or corn starch

Dough

 * 1) In a 1 cup (250 ml) measuring cup, blend the water, yeast and sugar and let stand in a warm place until it foams up to the 1 cup mark, about 20 minutes.
 * 2) In a large mixing bowl combine the flours, sugar, and salt until well mixed.
 * 3) Add the melted margarine, yeast mixture, soy milk and water and knead until it becomes a soft, pliable dough.
 * 4) Place this in an oiled bowl and cover with a damp cloth.
 * 5) Let rise for 3 hours in a warm spot that is free of drafts.

Filling

 * 1) Heat a large skillet or wok, and add the oil.
 * 2) Toss in the chopped seitan and cook for a minute or two.
 * 3) Add all the remaining ingredients except the last measurement of water and starch.
 * 4) Bring the seitan and sauce to a boil.
 * 5) In a small dish blend the last amount of water with the starch until it has no lumps.
 * 6) Add this to the seitan and sauce mixture and cook for one or two minutes until it has thickened.
 * 7) Remove from heat and allow to cool.

Assemble the buns

 * 1) After the dough has risen, remove it from the bowl and knead it three or four times.
 * 2) Break it up into 8 equally sized pieces.
 * 3) Working quickly, flatten each piece of dough out until it is about a handspan in diameter.
 * 4) Scoop a generous, heaping tbsp of the prepared filling into the center, then bring the edges of the dough circle up over it, and pinch it all tightly closed.
 * 5) Place the bun on one square of parchment and arrange on a cookie sheet or other large platter.
 * 6) Repeat these steps until all 8 buns are filled.
 * 7) Cover the buns with a damp cloth and let rise in a warm spot for about 20 minutes, then steam in a vegetable steamer or bamboo steamer for 25 minutes.
 * 8) At this point the buns can be eaten, or cooled and stored in an airtight container in the fridge for freezer for later re-steaming (just until hot) and consumption.